Chou Etouffee (Smothered Cabbage, Haitian-Style)

Ingredients

1 small head green cabbage, shredded

2 teaspoons Garlic powder

3 carrots, peeled and shredded

4 tablespoons light butter

1 large onion, finely chopped

3 sprigs of fresh thyme

1 cup chicken broth

2 quarts boiling water

1 tablespoon salt

1 tablespoon black pepper

Preparation

Place the shredded cabbage and carrots in a colander in the sink.

Pour about 2 quarts boiling water over the cabbage and carrots and let stand.

Meanwhile, melt 2 Tbsp. butter in a large frying pan; sauté the onion till soft. Then add the cabbage and carrots to the frying pan, with the remaining butter, and stir well to mix carrots evenly through the cabbage; continue stirring until all the vegetables are cooked.

Sprinkle with garlic powder,

Add a little water to the pan to keep moist and to keep from burning,

Cover and lower heat to very low; simmer, stirring occasionally for about 30 minutes or until cabbage is very soft;

Remove cover and continue cooking just until liquid evaporates.

Remove the thyme before serving.